Butternut Squash Soup! - Sonia Jhas
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Butternut Squash Soup!

Here’s a warm and hearty soup recipe that’s full of zesty flavour! It’s an easy dish to throw together, it tastes like a master creation, and it can be refrigerated for up to 3 days! 🙂

 

Recipe:

  • 2 butternut squash
  • 1 tbsp coconut oil or olive oil
  • 1 medium onion
  • 8 fresh sage leaves
  • 1/4 cup apple brandy (optional)
  • 6 cups organic, low-sodium chicken stock
  • nutmeg, salt, black better to taste
  • toasted pumpkin seeds (optional garnish)

 

 Directions:

  1.  Slice squash into 1-inch chunks.
  2. Heat oil in pot
  3. Add onion and cook until translucent, for approximately 8 minutes.
  4.  Add squash, sage leaves, stock and apple brandy. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
  5. Remove squash chunks and sage leaves to place in a blender and puree.
  6. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper to taste.
  7. Garnish with toasted pumpkin seeds (optional)
  8. Enjoy!!! 🙂